The influence of microwave heating, antioxidants and storage on the oxidative stability of cold-pressed Camelina sativa oils

Committee Members

Andrija Pozderović Tihomir Moslavac Vedran Slačanac Jurislav Babić

Granter

Josip Juraj Strossmayer University of OsijekFACULTY OF FOOD TECHNOLOGY

Lower level organizational units

Department of Food TechnologiesSub-department of Food Engineering

Place

Osijek

State

Croatia

Scientific field, discipline, subdiscipline

BIOTECHNICAL SCIENCESFood TechnologyEngineering

Study programme type

university

Study level

graduate

Study programme

Food Engineering

Academic title abbreviation

mag. ing. techn. aliment.

Genre

master's thesis

Language

Croatian

Defense date

2014-12-16

Parallel abstract (English)

Microwave heating is a widely applied method of food preparation. In this study, influence of microwave heating, antioxidants and storage on oxidation stability of cold-pressed Camelina sativa oil was examined. Camelina sativa oil was heated in a microwave oven at different power settings, in time interval of 5 minutes. Samples were also heated in a microwave oven using at constant power setting of 300 W, in different time intervals. Test results are shown as a peroxide number value after microwave heating. With the application of higher power setting and longer duration of microwave heating, greater oxidative deterioration of cold pressed damage Camelina sativa oil is caused.
Significant protection efficiency was achieved with the addition of rosemary extract Oxy´Less CS. Camelina sativa oil was stored in the at room temperature and in the cooler (4°C) during six months with addition of antioxidants Antioxidants used in this research were as follows: rosemary extract Oxy´Lss CS (0,2%), green tea extract (0,2%), pomegranate extract (0,2%) and propyl gallate (0,01%). Storage of cold-pressed Camelina sativa oil in the light and at the room temperature during six months causes gradual increase of peroxide number. With the application of rosemary extract OxyĹess CS (0,2%), best extension of sustainability or stability of Camelina sativa oil was acieved, after six months of storage lower peroxide number value was obtained. Storaging of Camelina sativa oil without added antioxidants during six months in cooler (°C) caused significant slowdown in oxidation deterioration.